Best Spanish Shrimp And Rice Recipes

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

SPANISH RICE AND SHRIMP ONE POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

PAELLA CIUBA (SPANISH-STYLE RICE WITH SHRIMP AND PEAS)

Steps:

• In a large skillet, preferably cast-iron cook the onion in the butter and oil over moderately low heat, stirring until it is softened. Add the rice cook the mixture stirring for 3 minutes and add the bell peppers, the garlic, basil, and saffron and 1 cup of the stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp, the peas and the remaining 1/2 cup stock if all the liquid is absorbed and simmer the mixture covered for 8-10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges.

PAELLA CIUBA (SPANISH STYLE RICE WITH SHRIMP AND PEAS)

Steps:

• In a large skillet add kielbasa cook the onion in the butter and the oil over moderately low heat stirring until it is softened add the rice cook the mixture, stirring for 3 mintues and add the bell pepper the garlic the basil the saffron ans 1 cup of stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp the peas and the remaining 1/2 cup of stock if all the liquid is absorbed and simmer the mixture covered for 8 to 10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges

SPANISH-STYLE GARLIC SHRIMP AND RICE

Steps:

• Start by making the rice. Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
• Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley. Add the sherry when you would add the vermouth. Stir in the olives and remove from the heat.
• Serve the shrimp over the rice.

SPANISH SHRIMP AND RICE RECIPE - (4.6/5)

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce. Per serving: Calories 511; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 556 mg; Carbohydrate 67 g; Fiber 2 g; Protein 31 g Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-shrimp-and-rice-recipe/index.html?oc=linkback

SPANISH SHRIMP AND RICE

Steps:

• 1. Heat veg. oil in a large deep skillet or wok over med. heat. Add onion, garlic and turmeric and cook until the onion is slightly softened about 3 minutes. Add the tomato, carrot and bell pepper, and cook until tender. Sprinkle with salt and pepper.
• 2. Add shrimp and cook until they begin to turn pink. Add rice, 2 cups water and 1/2 tsp. parsley, bring to a boil. Reduce the heat to med. low, cover and simmer until the rice is tender, about 15 to 20 minutes. Remove from heat and sprinkle in the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
• 3. Fluff the rice mixture with a fork, and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.

SHRIMP AND SAUSAGE SPANISH RICE

Steps:

• Prepare the Spanish Rice according to the package directions (start this first so it's done when the other ingredients are). Most versions take about 20 minutes.
• Coat a large non-stick skillet with cooking spray; heat skillet over medium-high heat. Add Sausage and Red Onion. Cook and stir until sausage is cooked through and onion becomes slightly translucent about 5 to 7 minutes.
• Stir in Diced Tomatoes, Broth, and Garlic. Bring to boiling, reduce heat. Simmer, uncovered for 10 minutes.
• Add in the Shrimp, Peas, Green Chile Peppers. Cook, continuing to stir, for 5 to 7 minutes, or when shrimp is pink and are opaque. Season with Salt and Pepper.
• Serve over (or tossed with) Spanish Rice.

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani